Monday, May 29, 2017

Grilled Mushroom Caesar Salad

This is a recipe I developed over two years ago that never saw the light of day. With BBQ season now upon us I thought would dust it off. There is perhaps nothing I love more that a marinated, grilled oyster mushroom. And certainly everyone will think you’re a fun guy when you make this traditional
side salad as the main meal—all done on the barbecue!

INGREDIENTS

Dressing:

·½ cup (125 mL) soy milk (more as needed)

·½ cup (125 mL) vegan mayonnaise

·2 tsp (10 mL) freshly squeezed lemon juice

·2 small cloves garlic, minced

·1 tbsp minced capers

·½ tsp each light soy sauce, brown sugar

·¼ tsp each apple cider vinegar, mustard powder,
onion powder

·1 tsp miso

·pinch ground ginger

·salt and pepper to taste

Salad:

·2 small hearts of romaine lettuce

·¼ cup (60 mL) freshly squeezed lemon juice

·2 tbsp (30 mL) olive oil

·seasoned salt

·16 large shitake mushrooms, stems removed

·3/4 lb (375 g) oyster mushrooms, stems on

·1/2 cup (125 mL) croutons

METHOD

Oil grill and preheat barbecue to med-high

Dressing:

1. In a
medium bowl, whisk together dressing ingredients. Season to taste with salt and
pepper and thin with more soy milk to get desired consistency.

Salad:

1. Slice
romaine in half lengthwise, leaving core intact.

2. In a medium bowl, whisk
together lemon juice, oil, salt and cayenne. Lightly brush over cut side of
romaine. Set romaine aside on a tray.

3. Place mushrooms (cut oyster mushrooms
into smaller pieces if needed) in remaining lemon juice mixture in a baking
tray. Toss to coat. Season with seasoned salt. Let marinate for 15 mins

4. Place romaine cut-side down on grill. Place mushrooms on grill. Barbecue romaine
for about 3 mins on the oiled side, and mushrooms, about 3-5 mins per side.

5. Set each romaine half on a plate. Divide shitake mushrooms evenly among the
plates. Remove stems from oyster mushrooms and divide among the plates. Scatter
with croutons. Drizzle with dressing. Serve.